method

3. Heat the stock until boiling and gradually add to the rice. Add the white wine, saffron, salt and pepper to taste and mix well. Simmer gently for 20 minutes, stirring occasionally, and adding more stock if the risotto becomes too dry.

4. Leave to stand for 2 - 3 minutes and just before serving, add a little more stock and simmer for 10 minutes. Serve the risotto, sprinkled with the grated Parmesan cheese and the remaining butter.